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Topic: Flavoring Yogurt (Read 588 times)

Looking for suggestions/methods for flavoring yogurt. I am using fresh from the farm, whole cows milk, heating to 180 - 185 f for 30 minutes, cool to 112 - 115 f, add culture, incubate for 7-8 hrs. I am using dairy connection ABY-2C and ABY-653, both come out great with good texture and body but very tangy. I like sweet yogurt. I have tried sweetened strawberries but by the time I add enough to take the tanginess away all you taste is the berries and no yogurt. I would be grateful for your suggestions. Thanks, Jack.

Hi Jack, Have you considered using stevia, either plain or naturally flavored, to sweeten the yogurt? Or maybe it's time to find a yogurt culture supplier that has different strains of cultures? Or let it culture a shorter time? If you want sweet it's probably going to involve lessening the tanginess rather than covering it up but I don't have enough experience to help you out. I make kefir rather than yogurt because it's easier and I'm lazy/too busy for the fussing with yogurt.

I use along with yogurt culture a messo culture (probat 222 or FD). Gets thick without the need to go really low on the pH. I use individual 250ml glass jars, pour the whey on top, cool in the fridge to cool. afterwhich you can sweeten, add fruit and what not...

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Amatuar winemaker,baker, cook and musician not in any particular order.